Pineapple Ginger Quail

Pineapple Ginger Quail

Pineapple Ginger Quail

Pineapple Ginger Quail

 I have forgotten just how delicious these little guys are!!!  We haven’t had them in so long.  I also forgot how small they are.  I cook chickens and cornish hens on a regular basis but don’t alway have access to the un-seasoned quail.  My local grocery has the pre-seasoned quail but I am not a huge fan of pre-seasoned anything.  This recipe was the result of a situation that, in my mind….that’s scary… I had pre-determined how I was going to cook the quail.  When I got ready to cook them… I was at home with no vehicle to make a dash for the grocery and only had about half of the ingredients I thought I had for how I was going to prepare them.  So, I just started looking at what I had in the fridge and the pantry.  This is what I came up with and I have to say what it was delicious!  So delicious that my 11 year old asked for it to be packed in his lunch for the next day.  Hope you enjoy it as much as we did!!!

 Ingredients list:

12 unseasoned jumbo quail (sounds like a lot , but 2 easily makes a serving)

Olive oil

Kosher salt

Coarse ground black pepper

Olive oil spray

1/4 cup white wine

1 cup chicken stock



1 – 6 ounce can of 100% pure pineapple juice

1 – 1″ x 2″ node of fresh ginger, peeled and grated

2 – TBS lite soy

1- TBS minced garlic

1 tsp cumin

1 tsp chili powder

Mix all of the above ingredients in a mixing bowl and set a aside until ready to use.

Place the quail on a baking sheet to season them.  Drizzle all sides and the cavity of the birds with olive oil.  Season all sides and the cavity with the salt and pepper.  Put the quail in a 2 gallon zip lock bag.  Pour in the marinade.  Refrigerate for at least 2 hours.  Take out of the refrigerator 30 minutes before cooking.

Spray a 13″ cast iron skillet with olive oil no stick.  Place in a cold oven and preheat to 425 degrees.  When the oven reaches the desired temperature, remove the skillet to the stove top and turn the burner to high.  Add the marinated quail to the skillet and reserve the liquid in the bag.  Let the quail sear for 3 minutes.  Flip to the other side and sear for another 3 minutes.  With 1 minute remaining, add the reserved liquid and the wine.  Before returning to the oven, pour in 1 cup of chicken stock.  Return the skillet to the oven and cook uncovered for 15 – 20minutes.  Remove the skillet to the stove top and let rest for 5 minutes before serving.  To serve, drizzle some of the liquid from the pan over the quail.  Delicious with a side of my southwest quinoa!


Fresh Fruit Popsicles

Fresh Fruit Popsicles

Fresh Fruit Popsicles

Fresh Fruit Popsicles

 SO refreshing on these hot summer days!  Most of the store bought popsicles are loaded with sugar and these naturally sweet treats are too easy to make in your own kitchen.  Keep an open mind when making these…  Just because I am telling you a particular fruit doesn’t mean you can’t use another.  I love getting creative with them and have used almost all the fruits available to me at my local grocery store.  I have a wonderful juicer and have actually made my own fresh juice.  That’s all great… but there are some great juices out there that are 100% juice. 90% of the time, that is what I use.  Again, be creative and mix different fruits and juices.  The recipe I am giving you here just happens to be what was in my refrigerator yesterday.  I bought my popsicle molds at Walmart and a good friend gave me the smaller ones.  I am pretty sure she bought them in the plastics section of our grocery store.  However, if you don’t have popsicle molds, some small plastic cups and some popsicle sticks will work just as well.


Ingredients List:

1 cup fresh cut up peaches

1 cup fresh cut up pineapple

1 kiwi, peeled and sliced thin

Aprox. 1 cup Welches 100% white grape and peach juice

Alternate layering the different fruits into the popsicle molds.  Pour in the juice into each mold.  You might have to give them a little “tap” to make sure the juice gets down into the fruit.  Place the caps on the molds.  If you are using cups, you’ll probably need to cover the cups with a piece of plastic wrap and poke the popsicle sticks into the wrap so that they stand up right.  Put in the freezer and freeze for at least 4 hours.  Depending on the size of your molds, they may take a little longer.  Cool off and enjoy these naturally sweet summer time treats!!!